Mostly known as Korean Sushi, Kimbaps are usually made for picnics and lunch boxes.Enjoy these little wonders and next time you go on a picnic or a road-trip or surprise your kids in their lunch boxes as they stay fresh for hours. Thank you SungYoen Kim, for agreeing to allowing me to film her and showing us how to make make these tasty treats at home. Kim lives in India and most of these ingredients are easily available at some of the larger grocery stores.
Prep Time: 1 hour
Roll Time: 15 min
Makes: 10 rolls
1. Wash and cook 4 cups of Rice, any method (Steam, rice cooker, stove-top)
2. Transfer to a bowl.
3. Make a sauce mix in a small bowl, 2 tbsp Vinegar, 2 tbsp Sugar, 3 tbsp Water and a pinch of Salt.
4. Mix and dissolve the Sugar.
5. Pour onto the Rice and mix.
6. Pour the 1 tbsp Sesame Oil and mix.
7. Allow the Rice to cool down. The Rice should be warm for Kimbap, not too hot or too cold.
1. Wash and clean the 2 Carrots.
2. Cut the Carrots into long match sticks.
3. In a tsp of Olive, cook the Carrots for a couple of minutes.
4. Season with some Salt and Pepper. Keep aside.
1. Beat the Eggs and season with salt.
2. In a skillet, with very little Oil, make a big, thin omelet.
3. Cook on both sides.
4. Remove from the pan, roll and make tin slices.
5. Keep aside.
Prep Pickled Yellow Radish:
1. Available at any local Japanese or Korean Grocery Store.
2. Open packet and make long thin strips, same size as the Seaweed Sheets.
3. Keep aside.
1. Wash the Spinach.
2. Blanch (add in a pan of boiling water for 1 minute).
3. Drain and squeeze out the Water.
4. Sprinkle a little Salt, 3/4th Tbsp of Sesame Oil, 1 tbsp Light Soy Sauce and 1 tbsp minced Garlic.
5. Mix. Keep aside.
Ready for Rolling:
1. On the Kimbap Rolling Mat, place a sheet of Dried Seaweed, shiny side down.
2. Take a handful of Rice and place it on the Seaweed.
3. Spread it all the way the edges except leaving an inch on the top edge.
4. Spread the Rice evenly.
5. Close to the bottom end, place a strip of the Radish, 2 strips of Eggs, some Carrots and some Spinach evenly.
6. Lift the mat edge closer to you and start rolling.
7. Once ever, press firmly.
8. Lift the mat away from the roll and roll the balance.
9. Remove mat.
10. On the finger tip, pour a few drops of Sesame Oil and smear on the top of the Kimbap roll.
11. Slice with a sharp knife in a seesaw motion.
12. Serve at room temperature.
1. Best if the Rice is made fresh.
2. Traditionally short-grain sticky rice is used but Basmati was used here and it tasted great!
3. Kimbaps should not be strored in the fridge and are best enjoyed the same day.
4. Traditionally, Kimbaps are made for picnics and lunch boxes.
5. You can change and substitute the ingredients to suit your taste.
6. It is usually served with some Kimchi.